2 bay leaves 3 to 4 cups roughly chopped kale or Swiss chard leaves Kosher salt and freshly ground black pepper Heat the olive oil in a large saucepan over medium-high heat until shimmering Add the onions, carrots, and celery and cook, stirring, until softened but not browned, about minutes Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute Add the chicken stock, beans, with their liquid, the rosemary stems, Parmesan rind, and bay leaves, increase the heat to high, and bring to a boil Reduce to a bare simmer, add the kale, cover, and cook for 15 minutes Discard the bay leaves and rosemary stems Use an immersion blender to roughly puree some of the beans until the desired consistency is reached Alternatively, transfer cups of the soup to a regular blender or food processor and process until smooth, starting on low speed and gradually increasing to high, then return to the soup and stir to combine Season to taste with salt and pepper Ladle into bowls, sprinkle with the chopped rosemary, drizzle with olive oil, and sprinkle with a grating of Parmigiano-Reggiano Serve with toasted crusty bread 30-MINUTE BLACK BEAN SOUP Black bean soup was a favorite of mine when I was a kid, and it still is Cumin, garlic, and hot pepper flakes, along with onions and peppers, form the flavor base The kicker is the canned chipotle pepper, which is everywhere these days, but no less delicious for it ... Cumin, garlic, and hot pepper flakes, along with onions and peppers, form the flavor base The kicker is the canned chipotle pepper, which is everywhere these days, but no less delicious for it